Sun Dried Tomato Dip
Modified from Ina Garten

1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
10 dashes, hot red pepper sauce
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup fresh basil, torn into pieces

1. Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade.
2. Add the basil and pulse twice. Serve at room temperature with crackers, croutons, pita crisps, or flatbread.

Makes 2 cups.